Sunday, August 10, 2014

This recipe was born when I had some leftover spinach, cannellini beans, and roasted peppers that I needed to use up. I combined them into a salad, and added some toasted pine nuts for crunch. The result was delicious, colorful, and healthy!

Serve it as a side dish, or add some crusty bread and maybe some soup for a light and satisfying lunch or dinner.

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The Head Cook

I am Mary Shaw, a Philadelphia-based writer and vegetarian gourmet cook, specializing in the cuisines of the Mediterranean region, including Spanish, French, Italian, Greek, Israeli, Moroccan, and more. I love to experiment with new original recipes, and improve on old favorites, always striving to prove that a vegetarian diet doesn't have to be boring!